Bildiri
Tam Metin Bildiri
Uluslararası
2019
Effect of Sucrose and Sorbitol on Glass Transition Temperature of Turkey Meat
3rd International Conference on Advanced Engineering Technologies
ss. 502–506 · Bayburt · 19.09.2019–21.09.2019 · 19.09.2019
Atıf için künye
Akköse, A. (2019). Effect of Sucrose and Sorbitol on Glass Transition Temperature of Turkey Meat. 3rd International Conference on Advanced Engineering Technologies, Bayburt (ss. 502–506).
BibTeX
@inproceedings{akkose2019-276739,
author = {Akköse, Ahmet},
title = {Effect of Sucrose and Sorbitol on Glass Transition Temperature of Turkey Meat},
booktitle = {3rd International Conference on Advanced Engineering Technologies},
address = {Bayburt},
year = {2019},
pages = {502--506},
url = {https://akademik.atauni.edu.tr/yayinlar/276739-effect-of-sucrose-and-sorbitol-on-glass-transition-temperature-of-turkey-meat}
}